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Home » Holiday » Thanksgiving » Pumpkin Crunch Cake

Pumpkin Crunch Cake

August 19, 2020Leave a Comment

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Pumpkin Crunch Cake ~ Creamy pumpkin pie topped with layers of buttery cake and toasted pecans. This easy make-ahead dessert is perfect for holidays and potlucks! via @thiswifecooks

Pumpkin Crunch Cake ~

Creamy pumpkin pie topped with layers of buttery cake and toasted pecans.

This easy make-ahead dessert is perfect for holidays and potlucks!

Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

Why you will love this Pumpkin Crunch Cake recipe:

  • easy to make
  • loaded with fall flavors
  • large enough to feed a crowd 

This cake is super simple to make, however… it will need several hours to fully set after baking so plan accordingly.

Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

Ingredients for Pumpkin Pie Cake:

  • vegan egg replacer – for this recipe, I use VeganEgg
  • water
  • pumpkin puree
  • vegan evaporated milk
  • granulated sugar
  • brown sugar – light or dark
  • pumpkin pie spice
  • yellow cake mix – Duncan Hines Classic Yellow is vegan
  • pecans
  • vegan butter

Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

 

How to make Pumpkin Pie Cake:

Preheat oven to 350 degrees F.

Toast the pecans:

Into a small skillet over medium heat, add the chopped pecans in a single layer. Shake the skillet around a few times until the pecans are lightly toasted. Remove from the pan to cool.

Prepare the egg replacer:

Into a small mixing bowl, whisk together VeganEgg powder and ice-cold water. Set aside.

If you are using a different brand of egg replacer, follow the package directions for baking with the equivalent of 3 eggs.

For the pumpkin pie filling:

Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie spice, snd salt. 

Pour into a prepared 9 x 13-inch baking dish.

For the cake topping:

Sprinkle the cake mix in an even layer to cover all of the pumpkin pie filling.

Sprinkle toasted pecans in an even layer over the cake mix.

Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

Drizzle the entire top with melted butter.

It will seem like a lot of butter. You’re just going to have to trust me on this.

Baking the cake:

Cover the cake with foil and bake for 45 minutes.

Remove the foil cover and continue baking for an additional 35 minutes.

Allow time for the cake to set: This is very important!

Set the cake on a cooling rack and allow to cool completely.

Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

Once the cake is completely cool, re-cover it with foil and set it in the refrigerator overnight or at least 2-3 hours to fully set.

Serve chilled.

 

Cheers!

Holly signature

 Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

 

More desserts for the holiday season:

Vegan Thanksgiving Pumpkin Pie – The quintessential pie of Thanksgiving!

Traditional Vegan Peanut Brittle – This classic holiday candy is quick and easy to make and does not require refrigeration, making it perfect for gifting.

Vegan Cranberry Orange Cookies – Perfectly soft with just the right combination of citrusy, sweet, and tart. 

 

Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

Pumpkin Crunch Cake

Creamy pumpkin pie with toasted pecans and a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Thanksgiving
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 3 level tablespoons VeganEgg
  • 1 cup ice-cold water
  • 15 ounces canned pumpkin puree
  • 12 ounces vegan evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup brown sugar light or dark
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup pecans chopped
  • 1 cup vegan butter melted

Instructions

  • Preheat oven to 350 degrees F.

Toast the pecans:

  • Into a small skillet over medium heat, add the chopped pecans in a single layer. Shake the skillet around a few times until the pecans are lightly toasted. Remove from the pan to cool.

For the egg replacer:

  • Into a small mixing bowl, whisk together VeganEgg powder and ice-cold water. Set aside.
  • If you are using a different brand of egg replacer, follow the package directions for baking with the equivalent of 3 eggs.

For the pumpkin pie filling:

  • Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie spice, snd salt.
  • Pour into a prepared 9 x 13-inch baking dish.

For the cake topping:

  • Sprinkle the cake mix in an even layer to cover all of the pumpkin pie filling.
  • Sprinkle toasted pecans in an even layer over the cake mix.
  • Drizzle the entire top with melted butter.

Baking the cake:

  • Cover the cake with foil and bake for 45 minutes.
  • Remove the foil cover and continue baking for an additional 35 minutes.

Allow time for the cake to set:

  • Set the cake on a cooling rack and allow to cool completely.
  • Once the cake is completely cool, re-cover it with foil and set it in the refrigerator overnight or at least 2-3 hours to fully set.
  • Serve chilled.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Pumpkin Crunch Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

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Filed Under: Baking, Comfort Food, Cookies & Cakes, Dessert, Halloween, Holiday, Thanksgiving, Vegan, Vegetarian Tagged With: make-ahead

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ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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